Instructions

Heat a griddle to 350°F. If you don't have a griddle, heat a large frying pan over medium-low to medium heat. Grease the griddle. When it's hot enough, a drop of water will skitter across the surface, evaporating immediately.

Beat the eggs, milk, and vanilla until light and foamy, about 3 minutes at high speed of a stand or hand mixer. Stir in the melted butter or oil.

Add the flour, salt, baking powder, and sugar, stirring just to combine. A few lumps are OK. Set the batter aside to rest for a couple of minutes; it'll thicken a bit as it stands. Thin the batter with additional milk if it's not pourable consistency.

Drop the batter by 1/4 cupfuls onto the prepared griddle or pan; a muffin scoop works well here. Sprinkle 1 tablespoon berries atop each pancake.

Cook the cakes till they're golden brown on the bottom, about 2 minutes. Flip them over, and cook till the other side is golden, 2 to 2 1/2 minutes.

Serve the pancakes immediately. Or transfer them to a platter, cover, and keep warm in a 200°F oven. Enjoy with butter and maple syrup.

Nutrition Information

Serving Size1 pancake

Servings Per Batch12

Amount Per Serving:

Calories115

Calories from Fat36

Total Fat4g

Saturated Fat2g

Trans Fat0g

Cholesterol40mg

Sodium242mg

Total Carbohydrate16g

Dietary Fiber1g

Sugars4g

Protein4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Tips from our bakers

What kind of milk should you use in this recipeskim, whole, something in between? It's up to you; skim milk will yield the least tender pancake, whole milk the most tender.

If you use fresh berries, mix them right into the batter. If you use frozen berries, it's better to scatter them atop the cooking pancakes. If you mix them into the batter, they'll tint your pancakes a rather unappetizing shade of green.

Why is it helpful to let pancake batter rest before cooking the pancakes? Because it gives the baking powder a chance to start working, and the flour time to start absorbing the liquid, both of which make for fluffier pancakes.

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Reviews

(1-10 of 84)Sort by:

10/25/2018

AbigailfromDenver

These pancakes were amazing! Fluffy and delicious. Will definitely make these again. One thing I struggled with though, is that the blueberries cool the batter around them and more times than not, the outside of the pancake was over cooked before the batter around the berries was cooked through. Is there a way to prevent this from happening?

One thing you can try, Abigail, is to warm up your blueberries on the stove with a little bit of sugar before adding them to your batter. It will begin softening them and they won't slow your batter down. Plus, the berries will make a lovely purple juice so your pancakes will be extra colorful! Annabelle@KAF

10/14/2018

LaurafromOR

I mixed ingredients down the list one at a time as I most often do.....pancakes turned out so amazingly fluffy and my kids loved them! Wrote recipe down for future use!!

09/03/2018

JodifromIL

I made 2 batches. First batch I used butter and the pancakes tasted good but the batter was very lumpy and the pancakes didn't brown evenly. Second batch I used vegetable oil and mixed more thoroughly after adding the dry ingredients. That batch came out MUCH better. I used a nonstick griddle and did not need to grease the pan. One other comment is that the recipe did not make a dozen pancakes - it was more like 10. Definitely double to feed a family of 4.

09/01/2018

Mandeefrom

I read wonderful reviews on this recipe so I decided to give it a try. However my pancakes just didn't turn out to be nice and fluffy as I would have liked and expected. They seemed to be very dense and they batter was thin even without the extra milk.

We're sorry to hear that this well-loved recipe didn't hit the spot for you, Mandee. If we can help pick out a recipe that better fits your tastes, or help troubleshoot this one, please give our Baker's Hotline a call at 855-371-BAKE. Kindly, Annabelle@KAF

08/07/2018

LyndafromOttawa

Best pancake I have ever tasted

08/05/2018

PareshfromGrafton

I' not a baker by any starch, but can manage doing few things around kitchen. This recipe looks early and reviews were great so I tried it last week, but unfortunately it didn't work for me. I got the exact same result as another reviewer 'bert'.
I measured it all correctly and I follow recipe as instructed.

We're sorry to hear that this well-loved recipe didn't do the trick for you, Paresh. If we can help pick out a recipe that better fits your tastes, please give our Baker's Hotline a call at 855-371-BAKE. Kindly, Annabelle@KAF

08/04/2018

RileyfromCanada

Best pancake recipe out there

07/26/2018

Uli BfromMassachusetts

Great simple recipe! I took out a 1/2 tsp of the amount of vanilla and still thought they tasted great. I will be going back to this recipe again. The pancakes cook evenly, taste great and have a light and fluffy texture.

07/22/2018

Debbie CameronfromMiddleboro, MA

The best fluffy pancakes.
I used coconut oil and added lemon zest
Also changed vanilla extract to almond also added juice from half the fresh lemon
Honestly the best pancakes I ever made and so easy

05/18/2018

AnafromTomball

Nice fluffy pancakes! This was the first time I've seen this method of frothing the milk, eggs, and vanilla. It worked well!

05/18/2018

AnafromTomball

Nice fluffy pancakes! This was the first time I've seen this method of frothing the milk, eggs, and vanilla. It worked well!

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Measuring Flour

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